| No violation noted during this evaluation. | 01/12/2016 | Follow Up LOC |
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The ice machine was not clean to sight.
- Dressing areas and lockers
Observation: Employees were placing purses on top of prep areas.
- Identifying information-original container
Observation: One chemical spray bottle was not labeled behind the counter.
- Posting inspection reports
Observation: The facility has not posted the most recent inspection report.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: The facility does not have a certified food protection manager.
- Service sink required
Observation: The facility does not have a mop sink.
|
04/03/2015 | Regular |
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Raw chicken was being stored above mountain dew.
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility does not have a policy to clean up diarrhea and vomit episodes.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The ice machine was not clean to sight.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: The facility does not have a thin tipped thermometer.
- Indoor and outdoor surfaces
Observation: The side of the wall was damaged by the entrance to the prep area.
- Common name-working containers
Observation: One chemical spray bottle in the prep area was not labeled.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Square cheese was 50 degrees F.
|
06/17/2014 | Routine |
- Poisonous or toxic materials used and applied
Bleach water was 200 ppm. Corrected at time of inspection
- Handwashing signage
Handwash signs not present at the handwash sink.
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
- equipment food contact surfaces and utensils clean to sight and touch.
The bottoms of the freezer unit is loaded with food.
- Cutting surfaces maintained
Cutting boards were noted to be uncleanable with deep grooves.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Vent screens were dusty to sight in the walk-in coolers.
|
04/23/2013 | Routine |
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Vent screens were dusty to sight in the walk-in coolers.
- Poisonous or toxic materials used and applied
Bleach water was 200 ppm. Corrected at time of inspection
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
- Handwashing signage
Handwash signs not present at the handwash sink.
- Cutting surfaces maintained
Cutting boards were noted to be uncleanable with deep grooves.
- equipment food contact surfaces and utensils clean to sight and touch.
The bottoms of the freezer unit is loaded with food.
|
04/23/2013 | Routine |
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